Decadent Hot Chocolate Cupcakes: The Perfect Cozy Treat!
If there’s one treat that brings warmth and coziness, it’s hot chocolate—so why not capture all that deliciousness in cupcake form? These Hot Chocolate Cupcakes are rich, chocolatey, and topped with a creamy hot cocoa frosting.
With a few mini marshmallows on top, they’re a delightful way to indulge in the flavors of everyone’s favorite winter drink. Perfect for chilly days, holiday parties, or any time you need a cozy treat, these cupcakes are a must-try for hot chocolate fans!
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Why You’ll Love These Hot Chocolate Cupcakes
These cupcakes take everything you love about hot chocolate and turn it into a dessert that’s rich, moist, and irresistibly creamy. The cupcake base has a deep chocolate flavor, thanks to a hint of coffee (don’t worry, it just makes the chocolate richer, not like coffee!).
The frosting is fluffy, with just the right amount of cocoa and sweetness to make it taste like hot chocolate in icing form. Top it off with marshmallow fluff and mini marshmallows, and you have a cupcake that looks and tastes just like a cup of hot cocoa!
Ingredients You’ll Need
Here’s everything you need to whip up a batch of these delicious hot chocolate cupcakes.
Cupcake Ingredients:
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla extract
Frosting Ingredients:
- 1 stick unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 packet hot cocoa mix without marshmallows
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients:
- 1 cup marshmallow fluff
- Mini marshmallows for garnish
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How to Make Hot Chocolate Cupcakes
Ready to make some cozy magic? Follow these easy steps:
For the Cupcakes:
Step 1: Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Set aside.
Step 2: Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3: Combine the Wet Ingredients:
In a larger bowl, whisk together the vegetable oil, eggs, coffee, and vanilla extract until well-combined.
Step 4: Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, whisking until just combined. Avoid overmixing to keep the cupcakes soft and moist.
Step 5: Bake the Cupcakes:
Fill each cupcake liner about ¾ full with batter. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 6: The Hot Cocoa Frosting:
- Beat the Butter: In a large mixing bowl, beat the room-temperature butter on medium speed with an electric mixer for about 1 minute until it’s smooth and creamy.
- Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating until it’s fully incorporated and fluffy.
- Add Cocoa Mix and Cream: Add the hot cocoa packet, cocoa powder, and heavy cream. Mix until smooth and creamy. If you prefer a softer consistency, add a little more cream.
Assembling the Hot Chocolate Cupcakes
- Fill with Marshmallow Fluff: Once the cupcakes are completely cool, use a knife to cut a half inch hole in the top of each cupcake stopping just before the bottom. Fill each cupcake with marshmallow fluff.
- Frost the Cupcakes: Pipe or spread the hot cocoa frosting on top of the cupcake.
- Garnish with Mini Marshmallows: Top each cupcake with a few mini marshmallows for the perfect hot chocolate finishing touch. If you want an extra-special look, you could use a kitchen torch to toast the marshmallows lightly.
Tips for the Perfect Hot Chocolate Cupcakes
- Use Room-Temperature Ingredients: Room-temperature eggs and butter make for smoother mixing and fluffier cupcakes.
- Freshly Brewed Coffee for Depth: The coffee helps deepen the chocolate flavor. If you prefer, hot water can also work in a pinch.
- Marshmallow Fluff & Toasting: If you have a kitchen torch, lightly toasting the mini marshmallows on top can make these cupcakes feel even cozier!
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Wrapping Up
These Hot Chocolate Cupcakes are the perfect way to enjoy all the flavors of a classic wintertime drink in a handheld treat! The rich chocolatey cupcake, creamy hot cocoa frosting, and gooey marshmallow topping make each bite a warm, cozy delight. Perfect for winter gatherings, cozy nights at home, or any time you’re craving a little chocolatey warmth, these cupcakes are sure to be a hit.
Happy baking, and enjoy your little “cups” of hot chocolate magic!
Hot Chocolate Cupcakes
Equipment
- 2 Piping Bags Optional, but will make things much easier!
- 1 Small knife to cut out the cupcake
Ingredients
Cupcake Ingredients:
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla
Frosting Ingredients:
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 hot cocoa packet**
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients:
Instructions
Bake the Cupcakes
- Preheat oven to 350 degrees and line a cookie sheet with cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, baking soda and salt
- In a large bowl, combine the vegetable oil, eggs, coffee and vanilla
- Add the dry ingredients to the wet ingredients and stir just until mixed. Do not overmix the batter.
- Fill each cupcake about ¾ of the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Let the cupcakes cool in the pan or on a cooling rack for 30 minutes, or until fully cooled.
Make the Frosting
- Add the butter to a mixing bowl and mix on medium speed for 1 minute or until fluffy.
- Add in the powdered sugar, 1 cup at a time. Scrape the sides of the bowl as needed and mix until incorporated.
- Add the hot chocolate packet, cream and vanilla and mix until well incorporated.
- Once the frosting is fluffy, add the frosting to a piping bag and set aside
Frost the Cupcakes
- In a separate piping bag, add the marshmallow fluff
- Cut out a 1/2 inch hole in the middle of each cupcake, stopping just before hitting the bottom of the cupcake.
- Use the piping bag filled with marshmallow fluff to fill the cupcake with marshmallow fluff.
- Top each cupcake with the chocolate frosting and add mini marshmallows as desired!
